• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

No Bake Strawberry and Cream Cheesecake

  • Recipe Submitted by on

Category: Cheesecakes, Desserts

 Ingredients List

  • ----------------------------GRAHAM CRACKER CRUST----------------------------
  • 1 c Graham cracker crumbs
  • 2 tb Sugar
  • 1/3 c Butter


2 Envelopes unflavored gelatin
3/4 c Sugar
1/4 ts Salt
3 Egg yolks
1 c Milk
3 pk Cream cheese; at room
2 tb Lemon peel; grated
2 tb Lemon juice
1 ts Vanilla extract
3 Egg whites; at room
1/4 c Sugar
1 c Sour cream

1/2 c Sugar
1 tb Cornstarch
2 pt Fresh strawberries; washed
-and hulled

Make Graham-Cracker Crust: Combine crumbs, sugar and melted butter in a
small bowl. Mix well with a fork. Reserving 1/2 cup press mixture into
bottom of 9-inch springform pan. Refrigerate.

Make Filling: In a small, heavy saucepan combine gleatine, 3/4 cup sugar,
and salt. In a small bowl, with wire whisk beat egg yolks with milk until
smooth; gradually stir into gelatine mixture; mix well. Cook over medium
heat, stirring, until gelatine disolves and custard thickens slightly -
about 5 minutes. Remove from heat; cool 10 minutes.

In a large bowl, with electric mixer at medium speed, beat cream cheese,
lemon peel, lemon juice and vanilla until smooth. Slowly add cooled
custard, beat at low speed just to blend. Set in a bowl of ice water to
chill, stirring occationally, unitl mixture mounds when lifted with a

Meanwhile, at medium speed and using clean beaters, beat egg whites until
soft peaks form. Gradually add 1/4 cup sugar, beating until soft peaks form
when beaters are lifted. Add beaten egg whites and sour cream to cheese
mixture; beat at low speed just until smooth. Turn into the prepared pan,
spreading evenly. Refrigerate until firm and well chilled - at least 4
hours or overnight.

Glaze: I hour before serving. In a small saucepan, combine sugar and
cornstarch. With a fork cruch 2 cups strawberries. Stir into sugar mixture
with 1/4 cup water. Bring to boiling, stirring, until thick and
translucent. Strain, cool.

To serve: Loosen side of pan with spatula; remove. Arrange some berries
over the cake. Top with glaze. Sprinkle reserved crumbs around edge. Serve
rest of berries in glaze.

Serves 10 to 12.

NOTES : Canned pie filling can be substituted for the fresh berries and
glaze. We often use cherry pie filling.

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